Ricotta Beef Stuffed Pasta Shells

This is a stellar recipe for stuffed pasta shells. It’s low-effort, super-easy, and as for the flavor, let’s just say “buon appetito” because I just know you’ll love it!

More tasty pasta recipes include baked cream cheese spaghetti, sausage tortellini soup, pastitsio (Greek lasagna) and penne rosa pasta.

Why You’ll Love It

Easy: This simple recipe for meat stuffed shells is so simple to make. Even if you rarely cook, you shouldn’t have any issues with such a straightforward recipe.
Delicious: Anyone who loves pasta with meat sauce is going to enjoy this comfort food style meal. Along with the pasta, meat and cheese, you just need a few basic seasonings and it really is delicious.
Authentic: Sometimes it can be fun to make fusion dishes and you can use pasta in all kinds of recipes. This recipe features no less than four cheeses favored by Italian chefs, along with other authentic Italian ingredients.

Stuffed Meat Shells Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Jumbo pasta shells: The main ingredient in the dish.
Ricotta cheese: For a cheesy, creamy and tangy flavor.
Marinara sauce: Use a jar or make homemade marinara!
Ground beef: I used lean but you can use any kind.
Cheese: Provolone and mozzarella pair wonderfully in this dish, and you’ll need some parmesan too.
Egg: To bind the filling.

How to Make Stuffed Shells with Meat

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the pasta: Follow the package instructions to cook the pasta shells al dente.
Cook the beef: Cook the beef and drain off the grease.
Make the filling: Mix the ricotta with some of the provolone and mozzarella cheese blend, the garlic and onion powder, then add the beef and season with salt and black pepper to taste.
Prepare the baking dish: Grease a 13 x 9-inch pan and spread some marinara sauce over the bottom.
Fill the pasta shells: Spoon some of the ground beef and cheese mixture into a pasta shell and place in the baking dish. Repeat with the rest of the filling and the rest of the pasta shells.
Bake the stuffed pasta shells: Pour the rest of the sauce over the stuffed shells with meat and then the remaining cheese, then bake for half an hour. Serve hot with extra parmesan and maybe some fresh basil or parsley if you like.

Substitutions and Variations

Ground beef: You can use any kind of Italian sausage or ground beef, or even use another meat (or meat alternative) altogether.
Add veggies: A handful of spinach would be good in the pasta shell filling.
Marinara sauce: Feel free to swap it for mushroom cream sauce or alfredo.
Cheese: Use different kinds of cheese if you like. An Italian cheese blend would work. Some home cooks like to add cottage cheese as well.

Serving Suggestions

Appetizers: Start your meal with antipasto skewers or tomato burrata bites.
Side dishes: Serve a green goddess salad or smoked asparagus on the side, or perhaps a fennel and asparagus salad.
Dessert: Finish with orange bars.

How to Store Creamy Ricotta Beef Stuffed Shells Pasta

Store: Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Freeze: Freeze stuffed shells for up to 3 months if you like, although the texture will change a bit upon thawing – they will be softer than when freshly cooked.
Thaw: Defrost in the refrigerator overnight.
Reheat: Warm these back up in the microwave or in a warm oven.